One Pot Chicken and Rice
Ingredients
8 boneless, skinless chicken thighs, about 1.5lbs
1 teaspoon paprika, or smoked paprika
½ teaspoon salt
½ teaspoon cumin
½ teaspoon garlic powder
2 tablespoon olive oil
1 onion, diced
2 carrots, peeled ad diced, about 1 ½ cups
2 cloves garlic, minced
1 cup parboiled white long grain rice
½ teaspoon oregano
1 ½ cups chicken broth
⅓ cup frozen peas
Directions
In a small bowl, combine the cumin, paprika, garlic powder and salt. Add chicken to a medium bowl and sprinkle half of the spice rub over top stirring to coat. Reserve the remaining spice rub for the rice.
Heat a large saute pan over medium-high heat. Add olive oil followed by half of the chicken in an even layer. Cook for 3-4 minutes per side until chicken is browned and lifts easily from the bottom of the pan. Remove from pan and set aside. Repeat with remaining chicken.
Return pan to heat and add onion and carrot. Cook until browned and starting to soften (the carrot will continue cooking with the rice), about 5 minutes.
Add rice, garlic and remaining spice rub. Cook for 1-2 minutes, stirring frequently rice is coated in oil and spice rub. Add broth followed by oregano, scraping the bottom of the pa to release all the brown bits of flavor.
Bring to a boil and return chicken to pan. Reduce heat to low. Cover and cook for 15 minutes. Scatter peas over top, cover and continue cooking for another 5 minutes until liquid has been absorbed and chicken and rice are done cooking add carrot is tender. Serve.
